I’m sure you’ve noticed that I love cookies. Love is probably an understatement. I especially love decorated sugar cookies. Because of that, I tend to let other types of cookies fall by the wayside. Once in awhile though, I come to my senses and bake a batch of cookies.
Not the kind I have to decorate. But the kinds that spread all over the pan and rise and transform into a gooey delight. Chocolate chip, peanut butter, double chocolate, and lemon. Ohhh lemon. You know I have strong feelings for anything lemon.. especially in the summer.
So fresh, so clean. So fresh and so clean clean (Outkast anyone? Am I alone on that one? Awkward.)
I’ll stop going on tangents and get to the point. These lemon almond cookies are PHENOMENAL. I do not use that word loosely. Lemon and almond are my two favorite flavors so you really cannot go wrong. My aunt brought them to a picnic and she said they were fabulous. Perfect picnic cookies I tell you.
There’s no chocolate to melt in the sun! Speaking of chocolate, my mom tried to put M&M’s on these. She’s relentless with trying to put chocolate on all of my desserts.
I had to remind her that they weren’t for her but that didn’t stop her from putting M&M’s on her cookie. She gave me a bite and I won’t lie, it was pretty good still. I still prefer the original version though. The random tangents have ended so go make yourselves some of these cookies!
Gluten Free Lemon Almond Cookies
- 2 3/4 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest from 2 large lemons
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 1 large egg
- 1/2 teaspoon pure almond extract
- 4 tablespoons fresh lemon juice from 2 large leons
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest from 1 lemon
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, whisk together flour, baking soda, baking powder and salt.
- In another bowl, combine lemon zest and sugar.
- Use your hands to work the lemon zest into the sugar until the sugar is moist and the zest is well combined throughout.
- In the bowl of an electric mixer, mix butter just until its smooth.
- Add the lemon zest/sugar mixture and cream with butter.
- Mix in the egg, almond extract and lemon juice.
- Slowly mix in the flour mixture and beat until the white streaks of flour have disappeared. Put dough in refrigerator for 30 minutes to chill or until ready to use.
- In a shallow bowl, add 1/2 cup granulated sugar and the zest of one lemon. Mix with hands until they are combined.
- Remove batter from refrigerator and roll into one tablespoon balls.
- Roll balls into the sugar mixture and place on a baking sheet lined with parchment paper. Leave about 2 inches in between each ball because the cookies will spread a lot.
- Bake at 350F for 7 to 9 minutes, or until the edges of the cookie are browned.
- Leave on the pan for 5 minutes to cool and then finish cooling on a wire rack.